High-class cookery made easy

Chapter 2: PREFATORY NOTE.

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About This Book

A practical guide aimed at young ladies and inexperienced cooks that stresses scrupulous cleanliness and the importance of a good stock as the foundation of successful cooking. It offers tested, economical, step-by-step recipes and techniques for soups (including purées, curry and mock-turtle styles), fish, entrées, sauces, joints and roasts, puddings, cakes, pastries, vegetables and icings, plus housekeeping tips such as pan care and rice preparation. Directions are written for ordinary household kitchens and seek to make more refined cookery accessible through clear procedures and economical substitutions.

PREFATORY NOTE.

I have written this book for Young Ladies and inexperienced Cooks, as a simple guide for them in Cookery. I have had a practical cooking-class for some time in various towns, where I have proved my recipes by cooking them for the ladies.

I have been asked to form a book of these recipes, as most Cookery Books are not suitable for economical households; and the result is now submitted to the public.

I have learnt from experience what is wanted in a kitchen, and therefore the instructions given are such that any one can follow them without difficulty.

I intend, as soon as possible, to publish another little work, with additional recipes, as time has failed me to give, in the present publication, all the recipes that I think of importance.

J. H.